Guide to Foodborne Pathogens�covers pathogens-bacteria, viruses, and parasites-that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

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Bibliographic Details

Title: Guide to Foodborne Pathogens
Publisher: John Wiley and Sons Ltd, GB
Publication Date: 2013
Language: English
ISBN 10: 0470671424
ISBN 13: 9780470671429
Binding: Hardback
Edition: 2nd Edition
Condition: New
Weight: 1100 grams

About this title

Synopsis

Guide to Foodborne Pathogens covers pathogens―bacteria, viruses, and parasites―that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

About the Author

Professor Santos Garc�a, Department of Microbiology and Immunology, University of Nuevo Leon, San Nicolas, New Mexico, USA

Professor Ronald G. Labb�, Department of Food Science, University of Massachusetts, Amherst, USA

"About this title" may belong to another edition of this title.

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